CS251505B1 - Method of diabetic dairy semi-products' production with reduced lactose content - Google Patents
Method of diabetic dairy semi-products' production with reduced lactose content Download PDFInfo
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- CS251505B1 CS251505B1 CS849766A CS976684A CS251505B1 CS 251505 B1 CS251505 B1 CS 251505B1 CS 849766 A CS849766 A CS 849766A CS 976684 A CS976684 A CS 976684A CS 251505 B1 CS251505 B1 CS 251505B1
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- Czechoslovakia
- Prior art keywords
- diabetic
- concentrate
- milk
- concentration
- sweeteners
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title claims abstract description 16
- 239000008101 lactose Substances 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 10
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000013365 dairy product Nutrition 0.000 title abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 239000012141 concentrate Substances 0.000 claims abstract description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 6
- 239000000600 sorbitol Substances 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims abstract description 5
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 4
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 4
- 235000021243 milk fat Nutrition 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 239000011265 semifinished product Substances 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 239000000825 pharmaceutical preparation Substances 0.000 claims 1
- 229940127557 pharmaceutical product Drugs 0.000 claims 1
- 235000021239 milk protein Nutrition 0.000 abstract description 2
- 230000004927 fusion Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
Riešenie sa týká sposobu výroby poloitovarov na mliekárenské výrobky )pre diabetikov. Bielkoviny mlieka sa membránovými fýzikáLnymi postupami (koncentrujú pri liniitovanom Obsahu laktózy, do. koncentrátu sa přidá mliečny tuk, sorbitol, alebo iné diabetické sladidlá, alebo ich zmes v 1’ubovolnom pomere před, alebo po terme,ntácii, alebo dehydrataci!, alebo zmrazení koncentrátu. Zmes sa následné spracuje na rožne druhy mliekárenských výrobkov.The solution relates to the method of producing semi-finished products dairy products) for diabetics. Milk protein with membrane by fusion procedures (concentrate in the lined line Lactose content, up to. concentrate milk fat, sorbitol, or others are added diabetic sweeteners, or a mixture thereof in 1'ubove before or after term, ntace, or dehydrating or freezing the concentrate. The mixture is subsequently processed into spit dairy products.
Description
Vynález sa týká sposobu výroby polotovarov na mliekárenské výrobky pre diabetikov s použitím membránovej separácie so zníženým obsahom laktózy.The present invention relates to a process for the manufacture of dairy products for diabetics using reduced lactose membrane separation.
Doteraz sa pre diabetikov -nevyrábali speciálně mliekárenské výrobky, buď priamo z mlieka, alebo z ro.zne upravovaného mlieka a mliečnej suroviny. Doteraiz vyrábané tekuté, sušené, mrazené, alebo terme,ntované výrobky majú okrem syrov značné vysoký obsah laktózy a z toho dóvodu nie sú dostatečné vhodné na výživu diabetikov.Up to now, dairy products have not been produced specifically for diabetics, either directly from milk or from differently treated milk and dairy raw materials. Liquid, dried, frozen, or thermally-produced products, which have been produced in the past, have a high lactose content in addition to cheeses and are therefore not suitable for the nutrition of diabetics.
Uvedené nedostatky odstraňuje sposob výroby mliekárenských výrobkov podta vynálezu, pri ktorom bielkoviny mlieka před následným spracovaním na rožne druhy mliekárenských výrobkov sa membránovými fyzikálnyími postupami konce,ntrujú pri ,limitovanom obsahu laktózy, do koncentrátu sa přidá mliečny tuk, sorbitol, alebo iné diabetické isládidlá, alebo ich zmes v lubovolnom pomere ipred, alebo po fermentácii, -alebo dehydratácií, alebo zmrazení koncentrátu.The above drawbacks are overcome by the dairy production process of the present invention, wherein the milk proteins prior to subsequent processing into various dairy products are membrane end-ended at a limited lactose content, milk fat, sorbitol, or other diabetic sweeteners are added to the concentrate; a mixture thereof in any ratio before or after fermentation or dehydration or freezing of the concentrate.
Predmetom vynálezu je sposob výroby polotovarov na mliekáreriské výrobky pre diabetikov so zníženým obsahom laktózy vyznačený tým, že bielkoviny odstředěného mlieka sa membránovými postupmi koncentruj ú do dosiahnutia 1,5 až 7,2 násobnéj koncentrácie ako v použitém mlieku, pričom koncentrácia laktózy zostáva v rozmedzí 0,5 až 4,8 hmot. %, po koncentrácii sa přidá mliečny tuk a po přídavku tuku sa přidá v 1'ubOvOl'nej fáze 20 až 79 hmot. % sorbiitolu, alebo diabetické sladidlá, alebo ich zmes za v'zniku polotovaru, ktorého výsledný sladivý efekt je ekvivalentný 6 až 46 hmot. % laktózy.SUMMARY OF THE INVENTION The present invention provides a process for the manufacture of semi-finished dairy products for diabetic patients with reduced lactose content, characterized in that the skimmed milk proteins are concentrated by membrane processes to a concentration of 1.5 to 7.2 times that of the milk used. 5 to 4.8 wt. Milk fat is added after concentration and, after addition of fat, 20 to 79 wt. % sorbiitol, or diabetic sweeteners, or a mixture thereof to form a preform having a resulting sweetening effect equivalent to 6 to 46 wt. % lactose.
Příklad1 1Example 1 1
Odstředěné mlieko sa koncentruje až do dosiahnutia 7,2 násofanej koncentrácie bielkovín a 0,5 až 4,8 hmot. % koncentrácie laktózy. Do· koncentrátu sa přidá 25 hmot. percent smoitany o tukovosti 40 hmot. % aThe skimmed milk is concentrated until a protein concentration of 7.2 and 4.8 to 4.8 wt. % lactose concentration. 25 wt. percent smoite with a fat content of 40 wt. % a
505 do uvedenej zmesi sa přidá 20 až 79 hmot. percent sonbitolu v přepočte na sušinu. Zmes sa ďalej spťacuje běžnými mliekárenskými technológiami.505 to said mixture is added 20 to 79 wt. percent of sonbitol on a dry weight basis. The mixture is further rendered conventional by dairy technology.
Polotovar je plastickej konzistencie a obsahuje přibližné 21 hmot. dielov bielkovín, 10 hmot. dielov tuku a 20 hmot. dielov sorbitolu.The preform is of plastic consistency and contains approximately 21 wt. parts by weight of protein, 10 wt. parts of fat and 20 wt. parts of sorbitol.
Příklad 2Example 2
Odstředěné mlieko sa koncentruje do dosiahnutia 1,5 násobnej koncentrácie bielkovín a 0,6 hmot. % koncentrácie laktózy. Koncentrát po přídavku luibovolného množstva smoitany sa nechá fermentovať. Po fermentácií zmes sa doplní prídavkom diabetických sladidiel v takom množstve, aby výsledný sladivý efekt bol ekvivalentný 6 % hmot. koncentrácie laktózy. Zmes sa ďalej «pracuje běžnými mliekárenskými technológiami.The skim milk is concentrated to 1.5 times the protein concentration and 0.6 wt. % lactose concentration. The concentrate is allowed to ferment after addition of any amount of smoitane. After fermentation, the mixture is supplemented by the addition of diabetic sweeteners in an amount such that the resulting sweetening effect is equivalent to 6% by weight. lactose concentration. The mixture is further worked with conventional dairy technology.
Polotovar je fekutej konzistencie, v porovnaní s mliekom má zvýšený obsah bielkovín a znížený obsah laktózy, pričom chutnost polotovaru je -podobná chutnosti mlieka.The preform is of fluid consistency, having an increased protein content and a reduced lactose content compared to milk, while the palatability of the preform is similar to that of milk.
Příklad 3Example 3
Koncentrované mlieko o 22 hmot. % sušiny a 1 hmot. % laktózy sa po predchádzajúcej koncentrácii na vyššiu sušinu na vakuových odparkách a po prípádnom přídavku smotany suší za súčasného dávkovania sonbitolu, alebo zmesi diabetických sladidiel .pred, alebo počas sušenia, alebo do usušeného produktu v takom množstve, aby výsledný sladivý efekt bol adekvátny 46 hmot. % obsahu laktózy.Concentrated milk of 22 wt. % dry matter and 1 wt. % of the lactose, after previous concentration to a higher dry matter in vacuum evaporators and, where appropriate, the addition of cream, is dried with simultaneous dosing of sonbitol or a mixture of diabetic sweeteners before or during drying, or into the dried product in sufficient quantity . % lactose content.
Polotóvar je práškovitej konzistencie. Chutnost polotovaru je podobná chutnosti sušeného mlieka. V porovnaní so sušeným mliekom má znížený obsah laktózy a minerálií. Okrem ostatných zložiek sušeného mlieka Obsahuje sorbitol, resp. iné diabetické sladidlá.The blank is a powder-like consistency. The palatability of the semi-finished product is similar to that of milk powder. It has a reduced content of lactose and minerals compared to powdered milk. In addition to the other ingredients of milk powder, it contains sorbitol, resp. other diabetic sweeteners.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS849766A CS251505B1 (en) | 1984-12-14 | 1984-12-14 | Method of diabetic dairy semi-products' production with reduced lactose content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS849766A CS251505B1 (en) | 1984-12-14 | 1984-12-14 | Method of diabetic dairy semi-products' production with reduced lactose content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS976684A1 CS976684A1 (en) | 1986-11-13 |
| CS251505B1 true CS251505B1 (en) | 1987-07-16 |
Family
ID=5446451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS849766A CS251505B1 (en) | 1984-12-14 | 1984-12-14 | Method of diabetic dairy semi-products' production with reduced lactose content |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS251505B1 (en) |
-
1984
- 1984-12-14 CS CS849766A patent/CS251505B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CS976684A1 (en) | 1986-11-13 |
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